Echegarai cheese is produced in the mountains of the Basque Region and Navarra regions from laxta and carranzana sheep's milk.
The cheese is matured for 2 to 6 months and during production it is pressed, not boiled providing the characteristic taste and texture associated only with the best Spanish cheeses.
Served in units of 800-900 grams.
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|Weight||900 grs - 1 Kg|
|Mature period||4 months|
|Flavour intensity||Medium to strong|
|Geographical area||Basque country and Navarra|
|Pairing||Vintage and reserved red wines, amontillados wines, sherry and white wines.|
|Kind of milk||Raw|
The Echegarai spanish cheese is produced in the mountains of the Euskal Herria region where the shepherds masterfully perfect their artisanal cheese making, spanning more than 8000 years. This rich heritage gives us a robust cheese of medium saltiness, a hint of spiciness with a smooth and hard rind covering the semi-soft cheese. Light yellow in color with a light, smoky flavor, providing an exceptionally intense, prolonged and balanced aftertaste produced by the natural curdling process and aged sheep's milk.